Ginger Snaps (Pepparkakor) Recipe #369247
Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.
by IngridH
40 min | 30 min prep
SERVES 20 , 100 cookies
- 2/3 cup sugar
- 2/3 cup dark corn syrup (Mom always used Lyle's golden syrup)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 3/4 tablespoon baking soda
- 2/3 cup butter
- 1 egg
- 5 cups flour
- Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
- Place the butter in a large mixing bowl.
- Add the baking soda to the sugar mixture, then pour over the butter.
- Stir until the butter is melted.
- Add the egg and flour. Mix until thoroughly blended.
- Knead the dough, then place in the refrigerator to chill.
- Roll out the dough on a floured board to 1/16 inch thickness.
- Using a knife or fancy cookie cutters, cut the dough into shapes.
- Place cookies on a greased (or nonstick) baking sheet.
- Bake at 325F for 8-10 minutes.
- Cookies will firm up as they cool.
- Re-roll the scraps and repeat until all of the dough is used.
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5 stars